Influence of hot-air drying and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions

Ahmed, Jasim; Thomas, Linu; Khashawi, Rawan

doi:10.1016/j.foodhyd.2019.105331

Cited by 40 publications

(20 citation statements)

References 42 publications

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“…With an increase in moisture content, the water molecules in the material gradually come close together to form multi-layered combined water (Li et al 2019), or even become free water, which accelerates the overall metabolism of Pleurotus eryngii powder and enhance the activity of internal ions. Consequently, the dielectric constant and the dielectric loss factor increase with increasing moisture content (Ahmed et al 2020).…”

Section: Effect Of Moisture Content On Dielectric Propertiesmentioning

confidence: 99%

Dielectric properties of edible fungi powder related to radio-frequency and microwave drying

Han

Lagnika

et al. 2021

Food Prod Process and Nutr

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Edible fungi are rich in nutrition, but they are susceptible to spoilage, and often prolonged by drying. RF and microwave energy drying have the advantages of short drying time, high energy efficiency and good process control. However, to develop an effective dielectric drying method, it is important to understand dielectric properties, the major factor characterizing the interaction between the electromagnetic energy and the food. At present, there is a lack of research on dielectric properties of edible fungi. In this study, a vector network analyzer and an open-ended coaxial-line probe were employed to measure the dielectric parameters. The dielectric parameters were observed at different temperatures (25–85 °C) for edible fungi powder with moisture content ranging from 5 to 30% wet basis over a frequency range of 1–3000 MHz. The relationship between the dielectric properties and frequency, temperature, and moisture content were obtained via regression analysis. Further, the dielectric penetration depth was calculated, and the effects of frequency, moisture content, and temperature on the penetration depth were also analyzed. The results showed that the dielectric properties of edible fungi powder increased with an increase in moisture content and temperature, while they decreased with increasing frequency. At high moisture content and temperature, the increase in dielectric properties was slightly larger than that at low moisture content and temperature. The dielectric properties changed more evidently at lower radio frequencies than at higher radio frequencies. The penetration depth decreased with an increase in temperature, moisture content, and frequency. It can be concluded that a large penetration depth at radio frequencies below 100 MHz could be used to dry edible fungi on a large scale, whereas microwave energy could be employed for drying edible fungi on a small scale.

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Section: Effect Of Moisture Content On Dielectric Propertiesmentioning

confidence: 99%

Dielectric properties of edible fungi powder related to radio-frequency and microwave drying

Han

Lagnika

et al. 2021

Food Prod Process and Nutr

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“…This can be attributed to the fact that although blanching degrades the cell structure, freeze drying induces a higher porosity of the cells with respect to that of convective drying. Ahmed et al (2020) [ 35 ] observed similar trend in banana powders with FD powders (3.2 g g −1 , db) having notably higher values due to their finer particle size in comparison to the tray-dried samples (2.73 g g −1 , db).…”

Section: Resultsmentioning

confidence: 76%

Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders

Chakravartula

Moscetti

Farinon

et al. 2021

Foods

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Stinging nettle (Urtica dioica L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild stinging nettle leaves as a storable, low-cost functional additive to be used in bakery and ready-to-cook products. Convective drying (CD) and freeze-drying (FD) were applied on unblanched (U) or blanched (B) leaves, which were then milled to nettle powders (NPs). The obtained NPs were evaluated for selected physicochemical (moisture, color), techno-functional (flow indices, hygroscopicity), and phytochemical (pigments, phenols) characteristics as well as mineral contents. Blanching improved mass transfer and reduced the oxidative degradation of pigments during drying, but it caused a loss of total phenols content, antioxidant activity, and potassium content. As for the drying method, CD resulted in better flow properties (i.e., Carr Index and Hausner Ratio), while FD retained better the color, pigments, magnesium content, phenolic, and antioxidant parameters. Overall, the evaluated processing methods resulted in different technological properties that can allow for better evaluation of NPs as a food additive or ingredient. Among the NPs, blanched and freeze-dried powders despite showing inferior technological properties can be recommended as more suitable ingredients targeted f or food enrichment owing to better retention of bio-active components.

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“…This value was similar to yam flour that registered an L * of 87.74 ± 0.09 reported by (Li, Zhang, & Bhandari, 2019) and that green banana flour (Musa spp. AAA) obtained by lyophilization and dried with dry air at 55 °C that registered luminosity values of 85.00 ± 0.346 and 84.62 ± 1.18, reported by (Savlak, Türker, & Yesilkanat, 2016) and ( (Ahmed, Thomas, & Khashawi, 2019) respectively. However, (Alkarkhi, Bin Ramli, Yong, & Easa, 2011) reports a lower luminosity for green and ripe banana flour, with a value of 74.18 ± 4.62 and 70.85 ± 2.53, respectively, by which the flours derived from this banana species were significantly darker.…”

Section: Physicochemical Propertiesmentioning

confidence: 62%

Functionality and Physicochemical Properties of the Chirimoya Flour (Annona Cherimola Miller) Cv. Cumbe

Alvarez-Yanamango¹,

Chuquilín-Goicochea²,

Socantaype³

et al. 2021

Agrárias: Pesquisa E Inovação Nas Ciências Que Alimentam O Mundo VI

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O conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons Atribuição-Não-Comercial NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). Direitos para esta edição cedidos à Editora Artemis pelos autores. Permitido o download da obra e o compartilhamento, desde que sejam atribuídos créditos aos autores, e sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.A responsabilidade pelo conteúdo dos artigos e seus dados, em sua forma, correção e confiabilidade é exclusiva dos autores. A Editora Artemis, em seu compromisso de manter e aperfeiçoar a qualidade e confiabilidade dos trabalhos que publica, conduz a avaliação cega pelos pares de todos manuscritos publicados, com base em critérios de neutralidade e imparcialidade acadêmica.

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Influence of hot-air drying and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions

Cited by 40 publications

References 42 publications

Dielectric properties of edible fungi powder related to radio-frequency and microwave drying

Dielectric properties of edible fungi powder related to radio-frequency and microwave drying

Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders

Functionality and Physicochemical Properties of the Chirimoya Flour (Annona Cherimola Miller) Cv. Cumbe

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